Slow Cooker Chicken Tortilla Soup Recipe

Name: Slow Cooker Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Chicken Breasts, Boneless And Skinless; 1 pound Chicken Thighs, Boneless And Skinless; 4 cups Diced Vine-ripened Tomatoes; 1/2 Red Onion, Diced; 1/2 Yellow Onion, Diced; 3 cloves Garlic, Minced; 3 cups Low Sodium Chicken Broth; 1/2 Jalapeno, Minced (seeds And Membrane Removed); 1-1/2 teaspoon Ground Cumin; 1 teaspoon Sea Salt; 1/2 teaspoons Ground Black Pepper; 1 teaspoon Chili Powder; 1/2 teaspoons Paprika; 1/2 teaspoons Dried Basil; 1/2 teaspoons Dried Oregano; 1/4 teaspoons Cayenne Pepper; 1 Tablespoon Lime Juice, Plus More For Garnish; 1-1/2 cup Frozen Corn Kernels; 2 Tablespoons Fresh Cilantro, Chopped; 6 pieces Corn Tortillas, Sliced Into Strips, Divided; 1/4 cups Olive Oil, For Frying The Tortilla Strips; Avocado, Sliced, For Topping

Servings: persons

1 pound Chicken Breasts, Boneless And Skinless
1 pound Chicken Thighs, Boneless And Skinless
4 cups Diced Vine-ripened Tomatoes
1/2 Red Onion, Diced
1/2 Yellow Onion, Diced
3 cloves Garlic, Minced
3 cups Low Sodium Chicken Broth
1/2 Jalapeno, Minced (seeds And Membrane Removed)
1-1/2 teaspoon Ground Cumin
1 teaspoon Sea Salt
1/2 teaspoons Ground Black Pepper
1 teaspoon Chili Powder
1/2 teaspoons Paprika
1/2 teaspoons Dried Basil
1/2 teaspoons Dried Oregano
1/4 teaspoons Cayenne Pepper
1 Tablespoon Lime Juice, Plus More For Garnish
1-1/2 cup Frozen Corn Kernels
2 Tablespoons Fresh Cilantro, Chopped
6 pieces Corn Tortillas, Sliced Into Strips, Divided
1/4 cups Olive Oil, For Frying The Tortilla Strips
Avocado, Sliced, For Topping

1
Lay chicken into the bowl of a slow cooker. Top with diced tomatoes, red onion, yellow onion, garlic, chicken stock, jalapeno, cumin, salt, pepper, chili powder, paprika, basil, oregano, cayenne, lime juice, corn, and cilantro. Stir to combine.
2
Take 2 of the 6 corn tortillas (cut into strips) into the liquid in the slow cooker. This will thicken the broth and will dissolve as it cooks. Cover, and cook on low for 5-6 hours or on high for 3-4 hours.
3
Once chicken is tender and can easily be pulled apart, remove from the pot and shred using your fingers (if cool enough) or two forks. Shred into bite-size pieces and then return to the pot, stirring to incorporate.
4
When ready to serve, heat olive oil over medium-high heat in a wide pan. Slice the remaining 6 tortillas into thin, long strips. In batches, lightly fry the tortilla strips in the oil until golden brown and crispy. Remove and lay on paper towel to drain. Lightly sprinkle with salt, if desired.
5
To serve, ladle the soup into a bowl. Top with the sliced avocado and fried tortilla strips. Squeeze a little more lime juice over top, if you'd like.

1125

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 pound Chicken Breasts, Boneless And Skinless, 1 pound Chicken Thighs, Boneless And Skinless, 4 cups Diced Vine-ripened Tomatoes, 1/2 Red Onion, Diced, and more.

Yes, Slow Cooker Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Chicken Tortilla Soup

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